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We had this for Christmas eve dinner and it was too good not to share. We took several recipes from various places on the internet and combined until we got this:
1.5 oz dried Porcini mushrooms
.5 oz dried Morel mushrooms
4 shallots, minced
1/4 c olive oil
1/4 c minced Pancetta or bacon
1.5 lb venison, cut into 1.5 in cubes
Salt and freshly ground pepper
1/2 c dry red wine
2 bay leaves
2 whole cloves
1 fresh rosemary sprig (or 1 tsp dried)
2 T tomato paste
3-1/2 c chicken or vegetable stock
salt and pepper (preferably fresh ground) to taste
Soak the mushrooms in 2 c boiling water until softened, about 30 minutes. Drain the mushrooms, reserving the liquid. Rinse and chop the mushrooms, discarding any tough bits. Strain the liquid through a sieve lined with cheesecloth and reserve.
Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add the shallots and pancetta. Saute until golden. Season lightly with salt and pepper. Increase the heat to high, add the venison and cook until all the meat juices have evaporated. Add the chopped mushrooms to the casserole, along with the wine, bay leaves, cloves, and rosemary. Cook, stirring until the wine is nearly evaporated.
Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid. Bring to a boil. Reduce the heat to moderately low and simmer, partially covered, until the meat is tendered (about 1-1/2 hours). Remove the bay leaves and rosemary sprig.
Serve over gnocchi, egg noodles, or polenta.
My brother suggested trying sweet potato polenta with it: while you're preparing the polenta force some sweet potatoes through a fine strainer and add that to the mixture. Sounds good to me, but I haven't tried it yet.
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